I made this with tofu yesterday and also made naan bread to go with it - the tofu version was gorgeous - thanks for the recipe. I simply substituted tofu (I had a 350 g block of firm tofu) wherever chicken was mentioned. I did marinate the tofu for a couple of hours at the beginning, though, and I think that helped.

YAYYY!!! I 'm so glad you all like itl, and that I finally got around to posting it! It's been a family favourite for a while now, and I've changed it as I've gone along, and done many different variations. Sometimes the sauce is really green (like yours Meagan), sometimes not, depending what I've got to put in it. That's great the tofu worked well - it would be nice with tempeh too, wouldn't it!

Loved the rice, and loved the sauce!!I used chicken thighs, and because I cut 700g, all up I cooked them for 30-35 mins.My veggie supply was really sparse, so I used 500g of frozen veggies, and cooked that for the same time on the top varoma dish. All cooked perfectly.Great recipe......it was delish!

Hi Chelsea,Yes, coconut milk works fine! Otherwise you can make your own coconut cream/milk by grinding up 100-300g dry coconut (sp 8 until fine) then add 3 x as much water, cook until steaming (100 degrees, sp 4), blend 30 secs sp 8, then strain through a muslin lined seive/nut bag. The milk you squeeze out should be nice and thick. You can set this aside and repeat the recipe with the coconut pulp (adding same amount of water) and you'll get a thin coconut milk. For 'coconut milk', mix the two milks together; for 'coconut cream', cool the thick milk and scoop the cream off the top. (recipe from Indian cookbook)

We all loved this delicious recipe - thanks Jo. As you can see I also used roasted cashews in with the vegs. Have made it previously but I am trying to get into the habit of pics prior to the plate being emptied